Bunches of new carrots at the farmer’s market topped by feathery deep green foliage remind me that carrots are not just a winter vegetable. Big bundles of dill for pickling are nearby. The two, along with kefir, make for a light, fresh, and flavorful summer soup, one that I experimented with last month.
I made it again yesterday to check the recipe and get a good photo– the latter didn’t work out so well, looks like I need to send my 50 mm lens back in to Nikon. But the recipe itself was just as good as I remembered, my son liked it and my husband said I ‘hit it out of the park.’ Gratifying! I hope you will like it too.
- 2# carrots, peeled and roughly chopped
- 1½ tsp. salt
- 4 cups water
- 1 medium yellow onion, peeled and roughly chopped (about 2 cups or 7 oz.)
- 3 Tbsp. olive oil
- ⅓ cup almonds, roughly chopped (about 1.5 oz)
- 2 cloves garlic, peeled and chopped (scant Tbsp.)
- 1½ cups plain unsweetened kefir
- about ⅓ to ½ cup of finely chopped dill leaves(1/2 oz.) or 1 tsp. dried dill
- Add carrots and salt to water in a large pot and bring to a boil. Turn down to a simmer and simmer for 15 minutes.
- Sauté onion in olive oil, stirring occasionally, for 10 minutes, until it has softened.
- Add almonds and garlic to the pan and continue sautéing, stirring constantly now, for 2 minutes.
- Puree all ingredients in a high-speed blender such as a Vitamix.
- Stir or blend in kefir.
- The chopped dill should be just dill leaves, not stems or flowers.
- Stir in dill.
- I like to serve this slightly warm or at room temperature (though some prefer their summer soups chilled).